Chorizo Picadillo

3/4 pound chorizo sausage, casing removed and sliced thin
3/4 pound lean ground beef
1/2 cup onion, chopped
2 garlic cloves, minced
1 (14.5-ounce) can peeled and diced tomatoes, with juices
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. cumin
1/2 cup raisins
1/4 cup pimiento-stuffed green olives, drained and sliced
1/2 cup slivered blanched almonds
4 cups cooked white rice
1/2 cup Monterey Jack cheese, grated

In a large heavy skillet, over medium heat, cook the chorizo and beef until the meat is no longer pink, stirring to break up the meat into small pieces.

Drain pan drippings, and add the onion and garlic. Saute until the onion is soft.

Add the tomatoes, cinnamon, cloves and cumin. Reduce heat to low, cover and simmer for about 20 minutes, stirring occasionally.

Stir in the raisins, olives and almonds. Continue to cook, uncovered for 5-10 minutes, or until the picadillo has thickened.

Serve over rice and sprinkle with cheese for garnish.

Notes: This Caribbean or Central American dish is a blend of many flavors.
Serve the picadillo over rice and complete the meal with a crisp green salad and crusty bread. The picadillo may also be used as a stuffing for chili peppers or a filling for tostadas.

Servings: 4
Source: National Hot Dog and Sausage Council